The step by step cooking pictures (below) on this post are self explanatory.

Start with pressure cooking the meat seasoned with salt, pepper, seasoning cubes and onion. After that, the stock is emptied into

another pot and used to to make the soup.

A tablespoon of palm oil is added, just one o. Too much oil in soups doesn't taste good because palm oil on it's own has no great taste sef.

The ogbono and ground crayfish came in when the stock started boiling.

Smoked fish followed

Okro and uziza leaves came in last. Check for taste and doneness before turning off the heat. This soup goes well with ALL forms of swallow; Eba, amala, semo, wheat, millet, akpu, guinea corn, maize (Tuwo), Rice flour fufu and even plantain fufu. Can be cooked with just crayfish or fish alone and will still taste great.

Adding palm oil to stock

Adding ground ogbono and crayfish to boiling stock

About to add already cooked meat

Adding boiled meat from the pressure cooker to the pot of soup

Adding deboned smoked fish

Adding okra. Sometimes I pound, grate or chop finely at other times like today, I want to chew okro and enjoy all that uncooked nutrition (Vitamins)

Thanks FT. I buy millet joro)from the market, clean and take to the mill, that's all. Nothing is added to make it fluffy though sometimes I just add any other flour like guinea corn, or maize flour but it makes no difference. Once I left it open in the pot without scooping and wrapping up,by the time I came to serve, it was cold and hard. That's why I immediately wrap in cellophane bags and keep warm until I'm ready to serve.